Sunday, 24 February 2013

Carrot and Lentil Soup

Another winter warmer. This soup is bulked out with split red lentils - a much healthier choice. The lemon livens it up and brings you a hint of summer warmth.

The recipe here has been adapted from this one at

The Recipe

200g carrots
50g split red lentils
1 spring onion
2 medium garlic cloves
1 vegetable stock
Handful of coriander
Juice of half a lemon
Milk (optional)


Peel and slice the carrots, halve and slice the spring onion, chop the garlic roughly. Sauté these for fifteen to twenty minutes on a medium to low heat with a little sunflower oil. Then add the vegetable stock and lentils. Bring to the boil then let it simmer. Add milk if using; add as much as you'd like. Puree the soup. Taste. Add salt and pepper if necessary.  Before serving, squeeze some lemon juice on top and garnish with chopped fresh coriander.

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